Taco Soup [Phase 1]
October 28, 2016
- Prep: 20 mins
- Cook: 20 mins
- Yields: 6 servings
Directions
In a large pot over medium heat melt the coconut oil.
Add the diced onion, zucchini, squash, bell pepper and jalapeno. Saute until translucent and fragrant.
Add the ground turkey and cook until no longer pink.
Add the spices and garlic at this point and let "meld" together a couple minutes before adding the liquids.
Add the canned tomatoes, beans, chicken stock and the hot sauce. Bring to a boil then reduce heat and simmer for about 20 minutes until flavors develop more richly.
Adjust seasonings if needed ( I usually always add more salt )
Top with cilantro and Greek style yogurt if desired and Enjoy!
Protein: 1 Veg: 2 Fruit: 0 Fat: 1
Ingredients
Ingredients:
1 tbsp coconut oil
1 onion diced
1 zucchini diced
1 summer squash diced
1 bell pepper any color
1/2 jalapeno seeded and diced
3 garlic cloves diced
1 lb lean ground turkey
28 oz canned crushed tomatoes
15 oz can red kidney beans (drained and rinsed)
2 cups of chicken stock
2 tbsp Hot sauce (Frank's is a great one)
1 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne
cilantro and Greek yogurt optional for topping
